Beer-Battered Oyster Salad with Warm Bacon Dressing


Beer Battered Oysters

3/4 cup all-purpose flour plus 1/2 cup flour for coating

1/4 cup finely-ground yellow cornmeal

1 tsp. baking powder

1 tsp. kosher salt

1/2 tsp. ground black pepper

8 oz. lager beer

1 tsp. red pepper sauce

Vegetable oil, for deep-fat frying

20 shelled fresh oysters

Spinach with Warm Bacon Dressing

8 oz. thick sliced, smoked bacon

1 cup thinly sliced red onion

1 tsp. minced garlic

1/3 cup cider vinegar

2 Tbsp. water

1 Tbsp. Dijon mustard

2 Tbsp. honey

1/4 cup vegetable oil

Kosher Salt and cracked black pepper

2 qt. baby spinach

2 hard-cooked large eggs, peeled and chopped

1 cup halved cherry or grape tomatoes



Heat deep-fat fryer to 350 F.

  1. In a bowl, combine 3/4 cup flour, cornmeal, baking powder, salt and pepper; whisk in beer and hot sauce and stir just until mixed. Let batter stand 5 minutes.
  2. In a heavy pot heat enough oil to deep fry the oysters. Place remaining 1/2 cup flour in a bowl. Dredge oysters into flour and then dip into batter.  Deep fry oysters (in batches) for 4 minutes or until golden brown and heated through. Remove from heat and drain on a paper toweling or a paper bag. Serve 5 fried oysters over top of a salad or serve fried oysters with a tartar or cocktail sauce.
  3. In a large skillet over medium-high heat, cook bacon slices until crisp. Remove from pan and drain on paper toweling. Crumble bacon and reserve. Remove all but 3 Tbsp. bacon fat from pan.
  4. In the remaining hot bacon fat, sauté onions for 2 minutes. Add garlic and continue to sauté 1 to 2 minutes, stirring often. Add vinegar, water, mustard and honey and bring to a simmer. Cook 1 minute. Whisk in oil and adjust seasoning. Keep warm.
  5. Place spinach in large salad bowl and pour hot dressing over spinach. Toss well to coat thoroughly. Top with chopped eggs and toss gently.
  6. Portion salad onto 4 plates and garnish each salad with crumbled bacon and 5 beer-battered oysters. Garnish with tomatoes. Serve immediately, while warm.

Recipe Notes

Yield: 4 servings

Portion: 2 cups salad/5 oysters